Hello all! All my UAE friends, hope u guys had a great weekend..and are all set to start afresh. I guess the rest of the world is gearing up for their weekend..and what better way to start the weekend than with a new recipe on the menu, huh!!
Pineapple pachadi was something that I was planning on cooking for a very long time, but for some reason, never got along to do it. The normal pachadis that I cook are beetroot and cucumber (vellarika), but this was something that I was planning on trying for quite a while. So, much to my surprise on Thursday, I realized I had all the ingredients I was looking for..which is a bonus as far as I'm concerned, lolz! I looked around quite a bit for what I thought was the perfect recipe and came across one from the Yummy Team, which I thought was just perfect. There's just one difference though, they've used jaggery in their dish, while I've avoided it. So, for a more detailed step by step procedure, check out Yummy O Yummy, but for the moment, check out my recipe minus the jaggery!
INGREDIENTS
Pineapple pachadi was something that I was planning on cooking for a very long time, but for some reason, never got along to do it. The normal pachadis that I cook are beetroot and cucumber (vellarika), but this was something that I was planning on trying for quite a while. So, much to my surprise on Thursday, I realized I had all the ingredients I was looking for..which is a bonus as far as I'm concerned, lolz! I looked around quite a bit for what I thought was the perfect recipe and came across one from the Yummy Team, which I thought was just perfect. There's just one difference though, they've used jaggery in their dish, while I've avoided it. So, for a more detailed step by step procedure, check out Yummy O Yummy, but for the moment, check out my recipe minus the jaggery!
INGREDIENTS
- 500 gm can of pineapple chunks
- Yogurt- 1 cup
- Shredded coconut- 6 tablespoons
- Chilly powder- 1 tablespoon
- Turmeric powder- 1/4 teaspoon
- Mustard seeds- 1/4 teaspoon
- Cumin seeds- 1/4 teaspoon
- Salt to taste
- Dry red chillies- tempering
- Oil- 1-2 tablespoons
- Curry leaves- Garnish
METHOD
- Cook pineapple slices with the turmeric and chilly powders and some salt for about 15 minutes on a medium flame, till they become soft and mushy.
- While this is cooking, grind together coconut, yogurt, a pinch of mustard seeds and the cumin seeds to a smooth paste.
- Once the pineapple slices are cooked, let them cool down and grind them completely to a smooth paste.
- In a pan, combine the coconut and pineapple pastes and cook on a low flame for about 5 minutes. Do not allow the mixture to boil, else it may curdle.
- In a frying pan, heat oil and fry the curry leaves and dry red chillies. Pour this over the pachadi.
Tada, yummy pineapple pachadi is ready! You could also use fresh pineapple. Since I had a tin at home, I thought I'd try it with that.
This was how the final result looked...
There you are, doesent that look good? This is typically a sadya item, but since it's so easy to make, am sure you can adapt it for normal lunches too. So, chk out the recipe and let me know your thoughts. Till next time, take care and God bless!
Hi Neetu,nice to see you back dear, how r u?
ReplyDeleteThis is a yummy pachadi,the flavor of pineapples in yogurt based curries are so tempting..this looks so inviting.